Two Ingredient Dough - 3 pts/serving

Two Ingredient Dough

4 servings @ 3 pts per serving

1 cup nonfat Greek yogurt

1 cup self-rising flour

          If you do not have self-rising flour use 1 ½ tsp baking powder & ¼ tsp salt* with regular flour.

1 egg, beaten (for egg wash)

 

1. Preheat oven to 375
2. Line cookie sheet with parchment paper or foil.
   1. If foil, spray with cooking spray to prevent sticking
3. Mix dry ingredients
4. Add yogurt about 1/3 cup at a time until dough is tacky but does not transfer to skin overly much.*
5. Divide into 4 even portions
6. Roll into logs approx. ½ inch thick (depending on preference) and shape like bagels
7. Place on a baking sheet with plenty of room between each bagel
8. Brush with beaten egg and sprinkle with topping if desired.
9. Bake for 25 minutes on the top rack.

*Notes:

1. The original recipe called for ½ tsp salt. I thought it was too salty so I reduced it.
2. I hardly ever use the full cup of yogurt.
3. This dough can be rolled out for pizza crust; not sure about the baking times in the oven as I have not tried it yet that way. In the air fryer I have I cook it for about 5 minutes at 375 prior to adding toppings and then cooking for 5 – 10 minutes more at 375.
4. This dough can also be used for empanadas if rolled out. The empanada recipe calls for 2 tsp garlic powder in the dough, I used approx. 1 tsp. You can bake as stated above or use an air fryer at 320 – 325 for 7-10 minutes, then flip and cook for 5-7 more. For best results egg wash both sides of the empanada.